Poh's Spiced Tuna & Coriander Rice | Poh's Rice Kitchen | SunRice

Poh’s Spiced Tuna & Coriander Rice

Easy

< 30 Minutes

Serves 4

Low Fat

Poh’s Spiced Tuna & Coriander Rice

Ingredients Method

Ingredients


Medium Grain 1Kg How to Cook White Rice

Method


  1. Start with the rice. To cook, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Or for added wholegrains, try SunRice Steamed Brown rice.

  2. Meanwhile, heat 2 tbs of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna.

  3. Fold through the rice. Stir to combine, then fold in the fresh herbs. If you have a lemon lying around, a sprinkle of zest and 2 tsp of lemon juice will liven things up. Taste and season to taste with light soy or salt, followed by lots of cracked black pepper. Serve with lemon if desired.

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Poh’s Spiced Tuna & Coriander Rice

Easy

< 30 Minutes

Serves 4

Low Fat

Ingredients


Method


  1. Start with the rice. To cook, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Or for added wholegrains, try SunRice Steamed Brown rice.

  2. Meanwhile, heat 2 tbs of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna.

  3. Fold through the rice. Stir to combine, then fold in the fresh herbs. If you have a lemon lying around, a sprinkle of zest and 2 tsp of lemon juice will liven things up. Taste and season to taste with light soy or salt, followed by lots of cracked black pepper. Serve with lemon if desired.